Author Notes: This farro salad will be a big hit on your picnic blanket. The creaminess of the mayo adds a nice fat factor, the lemon juice brightens it up, the farro’s nutty texture is super fun and the vegetables bring some crunch to the party. —Brooklyn Salt
cup dry farro
tablespoons fresh lemon juice
teaspoon mashed garlic
cup sugar snap peas, (ends trimmed and discarded) sliced on a diagonal
chives, cut into 1/2 inch pieces
Freshly cracked black pepper
- Put the farro, water and a pinch of salt in a small saucepan over medium high heat. Bring it to a boil, cover it with a lid and turn the heat down to low, cooking for 25-30 minutes (or as instructed on the packaging).
- Meanwhile, in a small bowl, mix the mayonnaise, lemon juice, garlic, salt and pepper until smooth.
- Once the farro is cooked, spread it out in a thin layer on a cookie sheet or large piece of tin foil; it will cool off quickly this way.
- In a large mixing bowl, combine 2 packed cups of the cooked farro (save any remaining farro for another use), the radishes, snap peas, chives and all the mayonnaise dressing. Mix well to fully coat.
- Serve as is, or serve chilled. Keep leftovers in a sealed container in the fridge for up to 4 days.